Open a bottle of Il Moro Nero d’Avola, warm and elegant, austere and with tannins which linger but are graceful thanks to our black earth.
Served with this dish, the aromas of Sicily are truly offered!
Ingredients for 6 persons
2.2 pounds of eggplants (aubergine)
1 pound of durum wheat maccheroni
7 ounces of salted ricotta cheese
For the cherry sauce
2.2 pounds of cherry tomatoes
1 tablespoons of sugar
fresh basil
extra-virgin olive oil
salt
To prepare the sauce: wash the tomatoes and cut them in half. Put them in a pot with the other ingredients: salt, sugar, olive oil, and basil (whole leaves). Cook for approximately 30 minutes until the sauce become creamy in consistence.
In the meantime, cut the eggplant into small cubes (there is no need to eliminate their water if you use the small, soft purple type). Sauté in abundant olive oil, drain, and let it dry well. Cook and drain the pasta, add it to the tomato sauce, then add the eggplant and drizzle a bit of olive oil over the dish. Serve after sprinkling with abundant salted ricotta.
